Sunday, September 26, 2010

Michelle's French Bread

1 1/2 T. yeast
1 T. sugar
2 c. warm water

Mix together and let proof about 10 minutes.

1 T. salt
3 T. cornmeal
4-5 c. flour, adding one cup at a time

Mix until soft dough is formed. Knead for about 10 minutes. Pour dough into greased (with olive oil) bowl. Turn dough in greased bowl. Place bowl in cold oven with a pan filled with boiling water. Let rise in oven for 1 to 1 1/2 hours.

Punch down dough and cut in tow. Shape dough into two long loaves and slit the tops with a knife. Place on baking sheets sprinkled with cornmeal. Place in cold oven. Turn oven to 375 degrees and bake for 35 minutes.

During the last 5 minutes, brush the top of loaves with:

1 T. egg white
1 T. water

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